Savory Doesn't Even Begin to Cover it!

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Smoked eel, pork belly, Emmental cheese and green apple all wrapped up in puff pastry and baked to a golden flaky deliciousness!

Smoky Eel Puff Pastries with Pork Belly, Emmental and Apple

Ingredients

Serves 10

Total time:  5 hours

Smoked eel puff pastries

1 lb of puff pastry

7 oz of Emmental*, grated

2 egg yolk

sea salt

black pepper

11 oz of smoked eel (can substitute a mild smoked fish)

2 Granny Smith apples

Pork belly

1 lb of pork belly

3 1/4 pints of vegetable stock

2 sprigs of thyme

1/2 oz of parsley

1 garlic clove

1 celery

2 carrot

* Firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Has an excellent melting quality.

Heat the oven to 350°F. 

Place the pork belly in a roasting pan into which it fits snugly and cover with the vegetable stock, herbs, garlic, celery and carrots. Cover and braise in the oven for 3 hours. When cooked, lift out and drain.

Place the pork belly on a cookie sheet, cover with a piece of plastic wrap and put another cookie sheet on top. Weigh the top tray down with cans of food or weights.

Let the meat cool at room temperature and then chill in the fridge until completely cold. Peel off the skin and cut off the excess fat, then slice up what is left. Keep the slices cold until ready to use.

Roll out the puff pastry into a large rectangle, approximately 1/4 in thick.

Brush the entire surface of the puff pastry with beaten egg yolk and season lightly with Maldon salt and black pepper.

Slice the trimmed smoked eel very thinly and lay over the pastry leaving a 2 in gap around the edge. This is so you can join the edges neatly when rolling the pastry.

Top with a layer of sliced apple, then the Emmental and finally the pork belly. Season again with Maldon salt and pepper.

Roll the pastry up, away from you, like a Swiss roll. Keep the roll nice and tight. Chill until firm.

Heat the oven to 375°F. Slice the roll into 2 inch thick rounds. Place each round, cut side up, on a silicone mat.

Brush lightly with the egg yolk, add a little salt to each pastry and bake for 12-15 minutes or until golden and risen.

Remove from the oven and serve warm.

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